Tali machchi (2)

Tali machchi (2)

Fried fish (2)

By
From
The Complete Asian Cookbook
Serves
4
Photographer
Alan Benson

Ingredients

Quantity Ingredient
500g skinless, boneless firm white fish fillets
3 tablespoons besan
3 tablespoons plain flour
1 1/2 teaspoons salt
1 teaspoon Garam masala
1/2 teaspoon ground turmeric
oil, for deep-frying
1 egg, well beaten

Method

  1. Wash the fish and pat dry with paper towel.
  2. Mix together the besan, plain flour, salt, garam masala and turmeric in a bowl.
  3. Heat the oil in a large heavy-based saucepan over medium heat. Gently lower the fish fillets first into the egg, then turn to coat with the flour mixture, shaking off any excess. When the oil is hot, deep-fry the fish until golden brown. Drain on paper towel and serve immediately with rice, pickles and eggplant purée.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again